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Confectionery Questions and Answers (Q&A)

To give a strong coffee flavor to your cake you can add brewed coffee, instant coffee, espresso, coffee liquor, coffee extracts, and coffee flavorings. The amount and type depends on your personal taste. Because baking requires careful measurements the best way to add coffee flavor to your cake is to find a recipe that includes one of the above mentioned coffee flavors and follow it carefully. You can also try adjusting the recipe the next time you make it or find a different recipe.

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It’s very difficult to point to just one confectionery dish that is the unhealthiest. But if I had to pick one, I guess I would say candy bars. A Three Musketeers candy bar has 40 grams of sugar. Even a bag of milk chocolate M&M’s has 31 grams of sugar. The American Heart Association recommends men should eat no more than 37.5 grams of sugar per day.

For women they recommend no more than 25 grams of sugar per day. So, just one candy bar can put you over your daily limit. It’s no wonder so many people are obese and have type two diabetes.

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An eggless cake is possible and it can be just as full of flavor and just as light and fluffy as a cake made with eggs. To achieve the light and fluffy texture just requires the right combination of leaveners (baking powder and baking soda) and vinegar. This combination causes a foaming action that lightens and softens the mixture.

There are many eggless cake recipes that can be found on the internet. Just enter the question asked here into a search engine and you will be busy all day looking at recipes you can’t wait to try.

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Yes, you can use hard candy as a topping for a chocolate cake. You can actually use anything you want for a topping. I’ve seen cakes decorated with: hard candy, candy sprinkles, candy canes, candied fruit, fresh fruit, nuts such as walnuts, cashews, almonds and pecans, cookie pieces such as Oreos and Gingersnaps, Nilla Wafers, etc., and toasted, raw flaked, and shredded coconut.

The possibilities are limited only by your budget, your imagination, and your taste buds. You can also use these same toppings and surround the sides of the cake if you so desire.

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This recipe for M&M cookie dough truffles comes from https://sixsistersstuff.com/recipe/m-cookie-dough-truffles/. The ingredients include: 2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 cup (2 sticks) butter or margarine, room temperature, 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 1 teaspoon vanilla, 1/3 cup skim milk, 1 tube of mini M&M’s (or two tubes if you like more M&M’s), 2 cups of Hershey's milk chocolate chips.

See the link for the cooking instructions. A slightly different recipe called M&M Truffles can be found at http://macnifique.com/?P=133. This recipe uses both Chocolate and Crispy M&M’s.

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Strips of chocolate for decorating can be made in many lengths and widths depending on the tool you use to shave the chocolate. The easiest way to shave chocolate is to get a candy bar or block of chocolate. Let the chocolate come to room temperature or soften it in a microwave at 50% power and then use a vegetable peeler.

If you pull the vegetable peeler all along the edge, you will get strips of chocolate which will curl. If you want more of a shaved looked, just pull the peeler for a shorter distance. Keep the curls and shavings refrigerated if you’re not going to decorate with them right away.

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You can use as many eggs as you want to make a pound cake, it just depends on the size of the cake you want to make. If you want to make a traditional pound cake you would use 1 pound of each of the following ingredients: flour, sugar, butter, and eggs.

The number of eggs will depend on their size but a large egg typically weighs about 60 grams and since there are about 454 grams in a pound you would need 7 (420 grams) to 8 (480 grams) eggs. If you wanted to make a smaller cake, you would first weight the eggs and then adjust the amounts of flour, sugar, and butter accordingly.

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One of these easiest ways to make your own Halloween candy is to purchase some candy molds. The molds are available in plastic or silicone sheets and the mold pieces are available in all different shapes and sizes: pumpkins, skeletons, ghosts, bats, cats, and more. You simply purchase chocolate melting wafers, which also come in orange, black, white and other colors, melt the chocolate, pour into the molds, let set and you’re done.

One word of caution – homemade Halloween candy is great for family, friends, and neighbors. But conscientious parents these days will screen their children’s treat bags and discard anything that does not look like it’s in an original store-bought package. Sad, but true.

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To make sweet confectioneries, there are different tools and machinery needed to make this happen in large quantities. Some chocolates require that it be stirred for many hours. Usually a person can’t stand and stir chocolate for several days. So, large rotating machines are needed. Of course, bowls and spoons are needed, but candy thermometers are necessary so that the candy does not get ruined.

Molds are also needed to get the candies into the shape that they are supposed to be in. Before making large quantities of confectionery candies, many things should be bought specifically for making candy. These include machines for stirring, baking, molding, and hardening. These machines will probably take up a lot of space in the kitchen, but they are needed.

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Chocolate is made using sugar and cocoa. There are different types of cocoa. Also, the more cocoa is used, then the healthier the chocolate will be. To start from scratch, a farmer must harvest the cacao pods. Then the cook must take the cacao and ground the beans into a powder. Sugar, cocoa butter, and cocoa liquor are mixed together.

Sometimes milk or vanilla is added. In order to mix these ingredients together so that they won’t separate, something needs to be added to make sure these things stay mixed together. Sometimes, soy is added. Chocolate is usually mixed together for at least three days. Manufacturing companies have big machines that do this. The last step is the tempering step which deals with the chocolate’s texture.

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